Ingredients

1 pound smoked fish (such as cod or haddock, skin and bones removed if necessary), flaked into large pieces

1/4 cup fresh parsley leaves, finely chopped

Kosher salt and freshly ground black pepper

4 eggs

Procedures

1

Melt 2 tablespoons butter in large skillet over medium high heat. When foam subsides add onion and carrots and cook until softened and beginning to brown—about 5 minutes. Add potato and cook until potato begins to brown, about 8 minutes. When potatoes have browned, add fish and gently fold into hash. Cook until fish is heated through, add chopped parsley and turn heat to low.

2

In a non-stick skillet melt remaining butter and fry eggs sunny-side up (or over easy if you must). Divide hash between 4 plates with an egg and serve hot with plenty of coffee.

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About the Author

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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